The typical food from the Mugello are again protagonists in the field of quality food. The third edition of “Food & Wine in progress” was held at the Stazione Leopolda in Florence on 2 and 3 December 2017.

Food & Wine in progress is one of the emerging food and wine events on a national level. It is organized by AIS Toscana and Unione Regionale Cuochi Toscani. the AIS is one of the 2 main national associations of sommeliers. The initiative aims to enhance the figures of chefs and sommeliers. At the Stazione Leopolda in Florence hundreds of chefs and operators in the agri-food sector have alternated.

This year at the center of the event, there is the future of the Tuscan agri-food sector. The organizers are always looking for excellence. This year they looked at the typical food from the Mugello. In fact, in the showcase dedicated to excellence were included some of best products from the Mugello. They were the meat of the Firenzuola Farming Cooperative, the Mugello potato tortelli of the Granaio dei Medici and the traditional bread of Mugello.

The ” Granaio dei Medici “ is a new association created to promote the typical food from the Mugello. Currently the flagship product is precisely the handmade potato tortelli of Mugello. The tortelli were seasoned with the sauce provided by the CAF. In addition, the meat of Mugello was also used for the Sangiovese stew, peposo, veal sirloin and Aretina tripe.

The participation in “Food & Wine in progress” confirms the growing interest of operators and quality markets for the typical food from the Mugello.

You can write to us to get more information about the typical products of the Mugello and where you can taste them better.


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